Live-In Camp Food Service Director: Lead Scratch Kitchen

Wolfoods, Inc.; Charleston (SC); On-site; USD 59,000 - 77,000; Full time

Benefits offered by this job

Competitive pay

Bonus

Free room & board

Travel allowance

Job summary

Wolfoods is seeking an experienced Food Service Operations Director for a hands-on leadership role at a fast-paced summer camp program. You will oversee daily culinary and service operations, staff management, budgeting, and allergen safety in a high-volume setting.

This on-site, live-in position requires leading FOH and kitchen teams, managing inventory and budgets, and upholding top sanitation and safety standards while delivering high-quality meals to campers and staff.

Qualifications

• 4+ years in a commercial kitchen leadership role with scratch and institutional/batch cooking experience.
• ServSafe Manager Certified (ServSafe Allergens required before start date; company-sponsored).
• Strong leadership, high computer literacy, budgeting capability, and sharp problem-solving abilities.
• Physical ability to stand for extended periods, work in hot/cold kitchen settings, and lift up to 50 lbs.

Responsibilities

• Lead, schedule, and train Front of House (FOH) and kitchen staff; foster a high-energy, positive environment.
• Oversee operational flow, portion control, menu specs, scratch cooking execution, and timely meal service.
• Strict allergen safety and sanitation compliance (Kosher, Nut-Free, Gluten-Free, Vegan, etc.).
• Manage inventory, place food orders, control budgets, and track daily reporting.
• Serve as main liaison between kitchen operations, campers, camp leadership and Wolfoods corporate office.

Skills

Leadership

Computer literacy

Budgeting

Problem solving

Job description

Wolfoods is seeking an experienced Food Service Operations Director for a hands-on leadership role at a fast-paced summer camp program. You will oversee daily culinary and service operations, staff management, budgeting, and allergen safety in a high-volume setting.

This on-site, live-in position requires leading FOH and kitchen teams, managing inventory and budgets, and upholding top sanitation and safety standards while delivering high-quality meals to campers and staff.